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2024-12-07
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作為餐廳的名字，這裏的漢堡包上邊一定會有兩塊大大塊的炸洋蔥，除了作為點題之作外，也是一個很不錯的配菜，炸洋蔥最怕是炸皮和洋蔥圈分開，這裏做得連貫之餘，內裏的洋蔥圈口感也夠爽，並沒有很水狀的樣子。餐廳主打的漢堡包也是很有香港本土風味的，但我點的是最基本的手打牛肉漢堡，漢堡扒內裏的牛肉不會太實，留有少少的空間感去填充肉汁，肉質也算是嫩滑，好的漢堡扒，基本也不會全熟，煎至七成熟左右就剛剛好。醬汁方面，用上半溶的高達芝士，再加上添上鯷魚的蛋黃醬，前者令到漢堡包本身的鹹香味更突出, 其鹹味和鯷魚的海鮮鹹味結合起來並沒有令漢堡包變得過鹹，反而突出了牛肉本身的肉香，這樣的配搭比想像中來得好。麵包是偏脆硬的類型，吃起來就算有太多醬汁也不會軟糯起來，固然能保存本身的口感，但是麵包吸汁醬能力相對較低，未能完全吸收漢堡扒的精華，這就是雙面刃。The restaurant’s signature burgers feature two large fried onions, serving as both a namesake element and a delicious side. The onions
醬汁方面，用上半溶的高達芝士，再加上添上鯷魚的蛋黃醬，前者令到漢堡包本身的鹹香味更突出, 其鹹味和鯷魚的海鮮鹹味結合起來並沒有令漢堡包變得過鹹，反而突出了牛肉本身的肉香，這樣的配搭比想像中來得好。麵包是偏脆硬的類型，吃起來就算有太多醬汁也不會軟糯起來，固然能保存本身的口感，但是麵包吸汁醬能力相對較低，未能完全吸收漢堡扒的精華，這就是雙面刃。
The restaurant’s signature burgers feature two large fried onions, serving as both a namesake element and a delicious side. The onions are perfectly fried, maintaining their integrity and crispness. While the burgers have a local Hong Kong flavor, I chose the basic hand-pressed beef burger. The patty is tender and juicy, cooked to about 70% doneness. The sauce combines semi-melted Gouda and anchovy-infused mayonnaise, enhancing the beef’s flavor without overpowering it. The crispy bun maintains its texture even with ample sauce, though this means it absorbs less of the patty’s juices. Overall, the burger offers a well-balanced blend of flavors and textures, showcasing the restaurant’s skill in crafting a satisfying meal.
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